Vol. 12, Issue 5 (2023)

Author(s):
Saniya, RA Kaushik, Shalini Pilania and Deepak Rajpurohit

Abstract:
Value addition has the genuine potential to augment the earnings for all the growers and stakeholders. In the present study, leather and ice cream recipes were standardized and analysed for organoleptic attributes. The aim of this work was to develop shelf stable leather and ice cream which can be stored for longer period of time and can be good choice for consumers. Leather prepared with T3 (65% custard apple + 35% sugar + 0.5% citric acid) treatment was most accepted among all the treatments. Recipe (T1=15% custard apple + 15% sugar) had highest score and accepted as best recipe. The score for organoleptic traits were declined as storage advanced. The recipes and storage period had significant effect on organoleptic properties of leather and ice cream. All the recipes of leather and ice cream were acceptable throughout the storage period. Custard apple has great potential in developing various processed products.